80 g grated Cheddar (I like to grate my own with a
Pre-heat the oven to 180°C (gas mark 6).
Heat up a large frying pan on high heat. Pour in 1/2 tsp of oil, then add the mustard seeds and roast lightly. Remove from the heat and set aside.
Reduce the heat, add 1 tsp of oil to the same pan, then add in the onion. Season with sea salt and fry on low-medium heat for 10-15 min until soft and slightly caramelised. Remove from the heat and set aside.
Roll out the shortcrust pastry and line a medium (20-22cm) tart pan. Blind bake for 5min.
In the meantime, whisk together the eggs, mustard and crème fraîche in a large bowl. Add in the grated cheese, fried onions and roasted mustard seeds. Season well with a big pinch of salt and a generous crack of pepper.
Pour this mix into the pastry case. Return to the oven for 35-40 min until golden.
Serve warm or cold.
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